This soup is a tradition in the Maghreb (North Africa). It was Ramadan when we were in Marrakech, a time when this soup is eaten not only to break the fast after the sun has set but also eaten in the morning before the sun rises. My daughters love lentils and this soup was their favorite. The soup is often thickened with flour or eggs as well as rice or vermicelli. I add none of these. Instead, the soup is thickened with the aide of crushed tomatoes (rather than puréed or strained), more beef, and more lentils. I also add fresh herbs (but we all know how I like my fresh herbs). This is a hearty, perfect soup for autumn and winter. It is wonderful because you can also freeze it for those rainy days when you are short on time.

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